No-Bake Marbled Blood Orange Cheesecake Brownies
[Vegan]

To Make the Brownies:

1. Preheat oven to 350°F. Combine coconut oil and chocolate chips in a pan over low heat or in the microwave for about 1-2 minutes until coconut oil and chocolate are both melted and combined. Set this mixture aside to cool and then whisk together the egg replacer, coconut sugar, and vanilla extract until well combined. Next, add the chocolate and coconut oil mixture to the bowl and mix until well combined. Finally, add the cacao powder, arrowroot powder, and salt, and combine until you have a smooth, thick, and chocolatey batter. On a parchment-lined, coconut oil-greased pan, add your batter and smooth out until evenly distributed. Bake for 25 minutes. Remove the pan and carefully pull out the parchment paper with the brownies so that the brownies don’t continue cooking. Let the pan and brownies cool and begin the cheesecake portion.

To Make the Cheesecake:

1. Add all of the ingredients to a blender. Start with just a tablespoon of water and add more if the mixture is too dry. Blend ingredients until you have a thick and smooth mixture. Taste for any necessary flavor adjustments. Finally, fetch the brownie pan that you set aside and line it with parchment paper. Place the brownies (not cut) back into the pan as they had fit previously. Pour cheesecake mixture on top and spread across the brownies evenly. Now you can leave the mixture as is or if you want to make them a little fancy, you can add a few drops of the beet juice mixture and then use a chopstick to make a marbled pattern.

To Make the Caramelized Orange Garnish:

1. Heat coconut oil in a pan and add the orange slices and the maple syrup. Cook on medium heat for about 5 minutes or until orange slices are softened and sticky. Add orange slices to the cheesecake brownies, cover, and place into the freezer for at least 3 hours. Remove from the freezer and slice into squares. Let the brownies sit out for about 10 minutes before serving.